A bit about Crullers

Crullers are a variation of doughnuts known primarily for twisted bars or rings. They were initially popular in New England and the Dutch communities of New York, but probably originated in Scandinavia, before making their way into North American settlements via New Sweden. (I've identified their presence among Osage Indians living in Missouri in the early 1800s.) Today I'm sharing a recipe which is redundant to my book, but shouldn't be totally discarded.

[1836] Crollers

157   Melt your lard in a frying pan, to fry your crollers in ; take four table spoonsful of it when melted, and mix with five heaping table spoonsful of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a little essence of lemon, or rosewater. Dissolve a tea spoonful of saieratus, in half a tea cup of milk, and turn it in, together with flour sufficient to enable you to roll it out easily. Roil it half an. inch thick, cut it with a jagging iron, or knife, into strips about half an inch wide, twist them into any shape you please. Heat your fat in your frying pan till it boils up, as the cakes are laid in. There should be fat enough, to cover them, watch them narrowly, when brown on the under side, turn them carefully and let them brown on the other. [Howe, Hezekiah, “New England Cook Book”, p52 [Hezekiah Howe & Co::New Haven CT)]

I had hoped my book would be nearing completion by now. I do see the light at the end of the tunnel, but still have weeks of research and writing before the text is completed.